This creamy and delicious Swedish Meatball Soup is so comforting on a chilly day. It’s dairy free, paleo, and Whole30, and packed with amazing flavors!
My husband and I are both huge fans of Swedish meatballs. They are so comforting and flavorful, so I decided eat them in soup form when we were both craving them on a chilly evening. I couldn’t help thinking how tasty a creamy meatball soup would be, and I wasn’t wrong. This Swedish meatball soup is like a hug in a bowl!
Swedish Meatball Soup Recipe
Traditional Swedish meatballs are made with breadcrumbs, meat, and spices, and they are simmered in a cream-based gravy until tender and cooked through. Unfortunately, I avoid both gluten and dairy because they cause digestive issues, but I’m so happy that I could create these paleo Swedish meatballs that are free of these allergens.
For this recipe, I made paleo and Whole30 Swedish meatballs by using almond flour and an egg to bind the meat together. They are then seared and boiled with veggies in a mix of broth and coconut milk. The result is a fantastic dairy free creamy meatball soup!
How to Make Swedish Meatball Soup
It’s actually very easy to make these dairy free Swedish meatballs into a soup. On top of that, this is a one pot dish so the cleanup is so easy as well!
- Make paleo Swedish meatballs. Combine all ingredients in a large bowl and shape into meatballs. Do not overwork the meat as this will mess with the texture. Mix until just combined.
- Pan fry the meatballs in ghee in a single layer. Do not overcrowd the pan. I had to do this in 3 batches, but this will depend on the size of your pan.
- Remove the meatballs and set aside. Heat ghee and tapioca starch in the same pan to make a slurry base for the soup. Add all the liquid ingredients and spices, and bring to a boil.
- Add the vegetables and meatballs, and simmer for 15 minutes until tender and cooked through.
This Swedish meatball soup will be thick, creamy, and so tasty! If you want the soup to be even thicker, you can simmer for about 5 more minutes until it reaches the texture that you want.
Substitutions and Variations
If you are curious about any kinds of substitutions or variantions for these dairy free Swedish meatballs, here are a few that I can recommend:
- I like using a mix of ground beef and pork, but you can use just one kind of meat if you like.
- Because these meatballs are simmered in liquid, the egg is necessary to help bind them together and not fall apart. If you are allergic to eggs, this recipe will work with a flax egg or gelatin egg.
- You can use any other high-heat cooking oil instead of ghee. I just love the buttery flavor that ghee provides.
- If you don’t have coconut milk, the only other milk that’s thick enough to substitute with is cashew milk. I recommend a homemade version to get that extra creamy texture.
- You can try other hardy veggies for this creamy meatball soup recipe, like sweet potatoes, carrots, celery, parsnips, and more. If you want to use leafy greens like spinach, add them at the end so they don’t overcook.
If you have any questions about any other substitutions for these Whole30 Swedish meatballs, leave me a comment below! It’s such a comforting dish that’s so healthy and flavorful without weighing you down.
Other recipes you might love…
- Instant Pot Cabbage Soup with Ground Beef (Paleo, Whole30)
- Paleo White Chicken Chili (Whole30, Keto)
- Paleo & Whole30 Sweet and Sour Meatballs
- Instant Pot Meatballs in Tomato Sauce (Paleo, Whole30)
- Spinach and Artichoke Meatballs
- 1 lb lean ground beef
- 1 lb ground pork
- 1 large egg
- 2 tbsp parsley finely chopped
- 1/2 cup onion finely chopped
- 3 garlic cloves minced
- 1/4 cup almond flour
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- Add all ingredients for the meatballs in a large bowl and mix until just combined. Shape into 1-2 inch balls.
- Heat 1 tbsp of ghee in a large dutch oven over medium high heat.
- Pan fry the meatballs until just browned on all sides without overcrowding the pot, about 5 minutes. Work in batches if needed, adding more ghee if necessary.
- Remove the meatballs and set aside.
- Add 3 tbsp of ghee and tapioca starch to the same pot and stir together until bubbly and smooth.
- Add broth, coconut milk, coconut aminos, dijon mustard, salt and pepper, and let it come to a boil while scraping the bottom of the pot.
- Add the potatoes, green beans, and meatballs and let everything come to a boil again.
- Lower the heat to medium and simmer uncovered for 15 minutes until the vegetables are cooked through and the soup is thickened.
- Add more salt if needed.
- Garnish with chopped parsley, and serve hot.
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